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olive oil beef salt pepper carrots stalks celery onion garlic rosemary oregano chicken broth tomatoes parsley
Viewed: 25 - Published at: 2 years agoIngredients
- 2 Tablespoons Olive Oil
- 1-1/2 pound Cubed Beef, OR Use Any Left Over Beef You Have.
- 1 pinch Salt
- 1 pinch Pepper
- 2 whole Carrots, Diced
- 3 stalks Celery, With Leaves, Diced
- 1 whole Onion, Chopped
- 6 cloves Garlic, Chopped
- 1-1/2 teaspoon Rosemary
- 1-1/2 teaspoon Oregano
- 14 ounces, fluid Chicken Broth
- 28 ounces, weight Diced Tomatoes
- 2 cups Lentils
- 1/3 cups Fresh Parsley (use Less If You Only Have Dry Parsley)
Method
- (method 1) If you are using uncooked beef, cut in bite size, then brown in the pot you will use for the soup in a bit of oil. Season with salt and pepper. Add the veggies.
- (method 2) If you are using left over beef (I used roasts, hamburger patties and even meat loaf for this, trust me, its fool proof) then saute the Veggies slightly in oil, then add the meat.
- Add the spices, broth and tomatoes. Bring to a boil.
- Reduce the heat to medium heat and add the lentils. Cook until the lentils are to taste. Check it often as the lentils tends to absorb a lot of water. Add a pinch of salt as you add water.
- Add the parsley only when ready to serve.
